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spiced pumpkin seed brittle
Oops, I was so tired I almost forgot to post something tonight! Here’s a little something I whipped up today that I was pretty happy with, though I might try it out again a little later and change some things. If that’s the case, and you plan on making it sometime, print it off on the day you make it—just in case I tweak the recipe a bit.
pumpkin seed brittle
3 tablespoons butter
1 cup (200g) sugar, granulated or brown
1/2 cup (150g) honey
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom or ginger
1/2 teaspoon salt
1 cup (65g) raw, hulled, pumpkin seeds
1/2 teaspoon baking soda
1. Butter a large cookie sheet. Melt butter in a heavy bottomed saucepan set over low heat. Stir in sugar, honey, spices and salt. Stir ingredients together until the sugar starts to dissolve.
2. Raise heat to medium and let the sugar come to a boil. When it reaches 280 degrees on a candy thermometer, stir in pumpkin seeds. Bring the mixture up to 300 degrees (hard crack stage). Remove from heat and stir in baking soda. Pour onto prepared cookie sheet and allow to cool.
17 Responses to “spiced pumpkin seed brittle”
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This looks absolutely amazing! I have never seen anyone make pumpkin seed brittle. I also love the uses of the spices you chose. This will be perfect at Thanksgiving. Thanks!
**drool**
gorgeous!
Mmm…a coworker brought me some of this he bought at Williams Sonoma. I bet it’s even better homemade.
Wow! I have never seen pumpkin seed brittle either, and this looks amazing! So, you just take your seeds out of your pumpkin, wash then and they are ready to go?
Oooooo! The only change I might make is to toast the seeds slightly, and salt them. I love sweet and salty, although the salt in the recipe might be enough.
I’m excited to try this one!
I’ve really been enjoying all the pumpkin recipes lately. My mom had a HUGE garden this year and has dozens of pumpkins that we’ve gotta do something with. Thanks for all the great ideas!
@Jeanetta You, know, I tried to salt them, but the salt wouldn’t stick without them being covered in some sort of oil, so I left them plain. It did have a nice salty sweet flavor, though. I would say double the salt if you’re going to try and add more, but I wouldn’t go beyond that.
@Jen T—actually, I bought these seeds already hulled, which means the tough white outer layer is already taken off. You could just use them straight from the pumpkin, but I like the hulled ones better. They’re called pepitas or raw pumpkin seeds, usually, and I find them in the bulk section of the health food store.
Oh, smart woman. I often have pepitas in the pantry (we love them on top of steel cut oats with fruit). They’d be delicious in brittle. I like the above comment of the addition of salt, I’m wondering if some spices would work as well.
Wow! This looks amazing. Grant says to say, “Holy cow!”
Miss you! Hope things are going well.
Did you happen to get this recipe from Cooking Light? I tried a recipe for this very thing from CL and it was disastrous. I followed directions exactly, and it came out too dark and rather burnt tasting. Into the trash it went
Yours looks much better than mine!
I just made a batch, and boy, is it good!
I added Cayenne pepper, to the Cinnamon.
And be SURE you use a large cookie sheet with an edge! mine had no edge, and it was like keeping the “Blob” from escaping!
Blessings all.
Man oh man. I was so discouraged with the pumpkin seed brittle recipe from foodnetwork (Alton Brown). Three times I tried and it didn’t work. I thought it was me. I made your recipe. It turned out great. The first time!
@Bethany No wonder you had trouble with that recipe. The directions go on FOREVER!!! Plus he says to do everything in minutes instead of temperatures. Candy making is all about the temperature. Glad this worked for you!
[...] a person added pumpkin pie spices. That sounds even more interesting. I found a recipe like that. spiced pumpkin seed brittle | sophistimom Did you know that you can roast squash seeds just like pumpkin seeds? __________________ . . [...]
Just made your recipe after a failed attempt with a much (seemingly) simpler version on Epicurious. Looks beautiful, tastes delish and was even easier. thank you!